[PDF] haccp - Corpet - Free

What is HACCP?

HACCP is a scientific system for process control that has long been used in food production. It prevents food safety problems by applying controls at identified points in a food production process at whichhazards can be prevented, controlled, eliminated, or reduced to acceptable levels. An effective HACCP system includes:

How do I set up a HACCP team?

Assemble the HACCP team, including at least one person who is trained in HACCP. Prior to assembling the HACCP team, ensure your establishment has fully embraced a food safety culture. Food safety culture includes the value an establishment places on attitudes, practices, and education of its employees about food safety practices.

What are critical control points in a HACCP plan?

Control measures essential to food safety like proper cooking, cooling, and refrigeration of ready-to-eat, potentially hazardous foods are applied at critical control points (CCPs) in the HACCP plan. The term control measure is used because not all hazards can be prevented, but virtually all can be controlled.

How do I implement control measures in my HACCP plan?

You may choose to implement control measures in your HACCP plans at CCPs or through your prerequisite programs. The objective of this procedural step is to implement control measures in your food safety management system to prevent, eliminate, or reduce hazards to acceptable levels.